In a small bowl, combine the paprika, thyme, onion powder, garlic powder, sugar, ground red pepper, salt, and black pepper; mix well. Rub evenly over both sides of the fish.

Grill the fish for 7 to 8 minutes per side, or until it is cooked through and flakes easily with a fork. Serves 4.

Fajitas on the Grill

1/2 cup Italian dressing

3 tablespoons fresh lime juice

One 1 1/2-pound flank steak

3 large bell peppers (red or green), cut into strips

2 large onions, each cut crosswise into 1/2-inch slices

Eight 8-inch flour tortillas, warmed

1 jar (16 ounces) salsa

Preheat the grill to medium-high heat.

In a small bowl, combine the Italian dressing and lime juice; mix well then brush over the steak, peppers, and onions.

Grill the steak, peppers, and onions for 8 to 10 minutes per side, or until desired doneness. Slice the steak across the grain and serve in the tortillas topped with the peppers, onions, and salsa. Serves 6 to 8.

Note: If you don't have a basket for grilling the veggies, make sure to cut them large enough and place them crosswise on the grill to keep them from falling through the grill rack. The standard way to serve fajitas is topped with sour cream and guacamole -- but go ahead and add any of your favorite toppings.

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